Easiest Way to Cook Yummy Asparagus with Preserved Lemons

Asparagus with Preserved Lemons. Place asparagus in a single layer in a parchment-lined wide and shallow roasting pan. Drizzle with olive oil and toss the spears to coat them. Sprinkle with minced preserved lemon, then sprinkle with coarse salt.

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Sprinkle with minced preserved lemon, then sprinkle with coarse salt. The simple addition of some preserved lemons to the asparagus elevates this above and beyond plain grilled asparagus, yet does nothing to hinder the swift execution of getting your fresh asparagus from cupboard to plate. It would work beautifully as a starter or equally hold it's own perfectly well at the side of a piece of fish or white meat. We can cook Asparagus with Preserved Lemons using 4 active ingredients as well as 7 steps. Here is exactly how you cook.

Materials for making of Asparagus with Preserved Lemons

1. Guidelines. of fresh asparagus, cleaned and trimmed.
2. Detaile. of olive oil.
3. Guidelines. of preserved lemon (see my recipe for Preserved Meyer Lemons).
4. Guidelines. of kosher salt.

Here is how you cook it. Ingredients of Asparagus with Preserved Lemons. Asparagus and lemon is a classic combination. But preserved lemons elevate this simple dish.

How to Process To Make Asparagus with Preserved Lemons

1. Preheat oven at 425.
2. Place asparagus on baking sheet.
3. Drizzle with olive oil, toss so all is coated.
4. Dice preserved lemon rind, sprinkle over asparagus.
5. Sprinkle with kosher salt to taste.
6. Roast until just tender, about 15 minutes.
7. I suggest serving over couscous, drizzled with pan juices.

Roasted Asparagus Salad with Preserved Lemon is sure to appear many times in your spring and summer menus - as a light lunch, part of a buffet, or an inspired side to a sumptuous supper. This post is part of a group called Progressive Eats, a virtual version of a Progressive Dinner Party. This month is hosted by Laura Kumin, the founder of the blog Mother Would Know. Halve the asparagus spears lengthways and place them in a bowl. Add the preserved lemons, pickled chillies, fresh mint and a generous amount of black pepper, then drizzle with some olive oil.

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